Wednesday, December 15, 2010

Since we are on the topic of “Eggs”, I am going to post this one back to back from my previous post, “Chinese Steamed Eggs”. This one is similar to the last dish except this one has meat and salty duck eggs added. As you all know, eggs are versatile and can be created in many forms. It all depends on your appetite and mood of the night.

﻿There was an old Chinese saying, “this dish is meant for the poor”. Because of the salty flavor, family members will eats more rice (which is cheaper) and less meat. Due to poverty in China, some families can’t afford to have a varieties of dishes on the dinner table. They usually can afford a single dish to feed the entire family of eight. Therefore, this single dish has to be created more on the saltier side. The saltiness flavor comes from the salty duck eggs. Over the years, cuisine has evolved and passed down from generation to generation; now this dish has become so popular that it offered in almost every Chinese Restaurant across North America.

This dish is steamed and it’s no doubt an appetite enhancer. Families have their specific way of cooking this. Some like to add Century eggs due to personal preference. As for my family, I like to make it with normal eggs and salty eggs mixed with minced pork. Here is another tradition dish I want to bring into the Western families. It tastes great with plain steamed rice. Simple but delicious!

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Ingredients;

·4 chicken eggs

·2 salty duck eggs

·½ pound extra lean ground pork

·1 teaspoon fish sauce

·1 teaspoon sesame oil

·1 pinch of black pepper

·A few cilantros (decoration)

·1 teaspoon of corn starch

Preparations:

Empty the normal eggs in a bowl. Mix the lean ground pork evenly with the corn starch and spices together. The corn starch creates the smooth texture on the pork. Add the salty eggs at last. Bring the water to boil on separate pot with a cover. Once the water is boiled, put the plate of eggs in, cover it and steam it in high heat for 20 minutes. Place the cilantros on top for decorations.